Mixed Bean Sprouts Curry
Mixed bean sprouts curry is a flavorful, nutrient-packed dish made with sprouted beans, coconut cream, and a rich homemade curry paste. The sprouting process enhances the beans’ texture and digestibility, making the curry both hearty and healthy. It’s a versatile dish that can be cooked on the stovetop, in a slow cooker, or even in an Instant Pot for convenience.
Cooking sprouted beans is a fantastic way to bring out their natural flavors and health benefits. They have a slightly earthy, nutty taste that adds a fresh dimension to any dish. Whether you add them to curries, salads, soups, or stir-fries, sprouted beans are not only flavorful but also packed with nutrients. The sprouting process boosts the beans’ enzyme activity, making them easier to digest while retaining all their nutritional goodness.
Growing up, my mom always made sprouted beans at home. I remember watching her carefully soak the beans and set them aside to sprout, knowing the delicious meals that awaited. These days, with our fast-paced lives, you don’t always have to sprout beans at home, as you can easily find pre-sprouted beans at supermarkets or local markets. They offer the same great flavor and nutrition, making it more convenient to enjoy sprouted beans anytime!
Why is this the best recipe?
- Rich and Creamy Flavor: The combination of freshly blended curry paste and coconut cream gives this curry a rich, velvety texture and deep flavor, balancing spice with smooth creaminess.
- Versatile Cooking Methods: This recipe offers multiple cooking options—stovetop, slow cooker, and Instant Pot—so you can adapt it to your preferred method or time constraints without sacrificing taste.
- Nutrient-Packed: Sprouted mixed beans provide a high amount of protein, fiber, and essential nutrients, making this curry both flavorful and healthy.
- Customizable Spice Level: The spice levels can be easily adjusted to your preference, allowing you to make the curry as mild or as fiery as you like, making it ideal for various palates.
Ingredients and substitutes
- Sprouted Mixed Beans: Provide a hearty, nutritious base. You can substitute with cooked lentils, chickpeas, or canned beans if sprouted beans are unavailable.
- Coconut Cream: Adds richness and smooth texture. You can replace it with full-fat coconut milk or heavy cream for a similar effect.
- Lemon Juice: Adds brightness and tanginess. Lime juice works as a great substitute.
- Onion, Garlic, Ginger: These ingredients build the curry’s flavor foundation. Shallots can be used as a substitute for onions, and ginger-garlic paste can be used in place of fresh garlic.
- Red Chilies: Provide heat to the dish. For a milder curry, substitute with bell peppers or reduce the amount of chilies.
- Ground Turmeric, Cumin, and Coriander are essential for the curry’s aromatic and earthy flavor. If you don’t have these spices individually, use curry powder or garam masala as a substitute.
- Chopped Coriander: Adds freshness at the end. You can use parsley or mint as a substitute.
Step-by-step: Mixed Bean Sprouts
- Make the Curry Paste: Add the chopped onion, garlic, ginger, red chilies, turmeric, cumin, coriander, salt, and pepper into a food processor. Blend until you achieve a smooth paste.
- Cook the Curry Paste in Oil: Heat oil over medium heat in a skillet. Add the blended curry leaves and paste, and cook for about 4-5 minutes, stirring often, until the paste has thickened and the raw aroma of the spices is gone. Add some water to prevent the spices from burning if necessary.
- Stovetop Method: Once the curry paste is cooked, add the coconut cream and stir until well combined. Add the sprouted beans and mix to coat them with the curry sauce. Cover the pan and simmer on low heat for 25-30 minutes, stirring occasionally, until the beans are tender. Stir in lemon juice, adjust seasoning, and garnish with chopped coriander before serving.
- Slow Cooker Method: After cooking the curry paste in oil on the stovetop, transfer it to a slow cooker. Add the coconut cream and sprouted beans, mixing everything well. Cook on high for 3-4 hours or low for 6-7 hours until the beans are tender. Stir in lemon juice and garnish with chopped coriander before serving.
- Instant Pot/Pressure Cooker Method: Use the sauté function to cook the curry paste directly in the Instant Pot. Add the coconut cream and sprouted beans and mix well. Close the lid and pressure cook on high for 8-10 minutes. Allow the natural release to continue for 10 minutes before quickly releasing any remaining pressure. Stir in lemon juice and garnish with coriander before serving.
How do you make your own sprouted beans at home?
- Rinse the Beans: Measure the dried beans (start with 1/2 cup, as they expand). Rinse them thoroughly under cold water to remove any debris or dirt.
- Soak the Beans: Place the rinsed beans in a large bowl and cover with 3-4 times the amount of water. Let them soak for 8-12 hours (overnight is ideal). Larger beans like chickpeas might need more time. Drain the beans after soaking.
- Rinse and Drain: Transfer the soaked beans into a clean jar. Rinse them with fresh water and drain well. Cover the jar with cheesecloth or a fine mesh and secure it with a rubber band. Alternatively, use a jar with a mesh lid.
- Begin the Sprouting Process: Place the jar in a cool, dark place, such as a kitchen cabinet, and let the beans sit at an angle so that excess water can drain. Rinse and drain the beans every 8 to 12 hours to keep them moist. Always drain well to avoid mold.
- Wait for Sprouts: After 2-3 days, you will see small sprouts starting to emerge. The beans are ready once the sprouts are about 1/4 to 1/2 inch long. Sprouting time depends on the type of bean and the room temperature.
- Final Rinse: Give the sprouted beans a final rinse and drain well. Store them in the fridge in an airtight container. They will stay fresh for about 4 to 5 days.
Frequently asked questions
Sprouted beans are dried beans that have been soaked and allowed to germinate, producing small sprouts. This process makes them more digestible and nutrient-dense compared to unsprouted beans.
Sprouting beans at home is simple. Soak the beans in water for 8 to 12 hours, then drain them. Rinse and drain every 8 to 12 hours until small sprouts appear. This usually takes 2 to 3 days.
Sprouted beans are packed with nutrients, including protein, fiber, vitamins, and enzymes. Sprouting enhances their digestibility and reduces compounds like phytic acid, which can interfere with nutrient absorption.
Once sprouted, beans can be stored in an airtight container in the refrigerator for up to 4 or 5 days. To keep them fresh, be sure to rinse them before using them.
Yes, pre-sprouted beans are widely available in supermarkets and local markets, making it easy to enjoy sprouted beans without the hassle of sprouting them yourself.
Mixed Beans Sprouts Recipe
Mixed bean sprouts curry is a flavorful, nutrient-packed dish made with sprouted beans, coconut cream, and a rich homemade curry paste. The sprouting process enhances the beans' texture and digestibility, making the curry both hearty and healthy. It's a versatile dish that can be cooked on the stovetop, in a slow cooker, or even in an Instant Pot for convenience.
Video
Ingredients
- 2 cups (200 g) Mixed bean sprouts
- 2 tbsp Cooking oil
- ½ cup (120 ml) Coconut cream or 1 cup coconut milk
- ½ cup Cilantro chopped
- 2 tbsp Lemon juice or 1 tsp vinegar
- 4 – 5 curry leaves (optional)
- 3 large Sweet red chili peppers soaked in warm water for 10 minutes
- 1 med Onion roughly chopped
- 3 large Garlic cloves roughly chopped
- ¼ inch fresh Ginger sliced
- 1 tbsp Cumin
- 2 tbsp Coriander
- 1 tsp Turmeric
- ¼ tsp Garam masala
Method
- Make the Curry Paste: Add the chopped onion, garlic, ginger, red chilies, turmeric, cumin, coriander, salt, and pepper into a food processor. Blend until you achieve a smooth paste.3 large Sweet red chili peppers, 1 med Onion, 3 large Garlic cloves, ¼ inch fresh Ginger, 1 tbsp Cumin, 2 tbsp Coriander, 1 tsp Turmeric
- Cook the Curry Paste in Oil: Heat the oil over medium heat in a skillet. Add the blended curry leaves and paste, and cook for about 4-5 minutes, stirring often, until the paste has thickened and the raw aroma of the spices is gone. If necessary, add some water to prevent the spices from burning.2 tbsp Cooking oil, 4 – 5 curry leaves
- Stovetop Method: Add the coconut cream and stir until well to combine once the curry paste is cooked. Add the sprouted beans and mix to coat them with the curry sauce. Cover the pan and simmer on low heat for 25-30 minutes, stirring occasionally, until the beans are tender. Stir in lemon juice, garam masala adjust seasoning, and garnish with chopped coriander bef2 cups Mixed bean sprouts, ½ cup Coconut cream, ½ cup Cilantro chopped, 2 tbsp Lemon juice, ¼ tsp Garam masala
- Slow Cooker Method: After cooking the curry paste in oil on the stovetop, transfer it to a slow cooker. Add the coconut cream and sprouted beans, mixing everything well. Cook on high for 3-4 hours or low for 6-7 hours until the beans are tender. Stir in lemon juice and garnish with chopped coriander before serving.
- Instant Pot/Pressure Cooker Method: Use the sauté function to cook the curry paste directly in the Instant Pot. Add the coconut cream and sprouted beans and mix well. Close the lid and pressure cook on high for 8-10 minutes. Allow the natural release to continue for 10 minutes before quick-releasing any remaining pressure. Stir in lemon juice and garnish with coriander before serving.
Notes
- Use Fresh Ingredients: Freshly sprouted beans and fresh spices enhance the flavor of the curry, making it more vibrant and aromatic.
- Cook the Curry Paste Well: Ensure the curry paste is cooked in oil until fragrant. This step intensifies the flavors and removes the raw taste of the spices.
- Control the Spice Level: Adjust the amount of red chilies based on your heat tolerance. For a milder dish, reduce or substitute with bell peppers.
- Simmer for Maximum Flavor: If time allows, let the curry simmer gently for 15-20 minutes to help the flavors meld together. This works especially well on the stovetop and in a slow cooker.
- Add Coconut Cream Gradually: To prevent curdling, add the coconut cream gradually and stir continuously over low heat.
- Finish with Fresh Lemon Juice: Adding lemon juice at the end brightens the flavors and adds a fresh, tangy kick to balance the creaminess.
- Garnish Just Before Serving: Add chopped coriander right before serving to keep its flavor fresh and vibrant.
Equipment you will need
Nutrition
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Lovely Veena looks comforting 🙂 been considering whether to buy slow cooker or not?
Can I pressure cook this instead?
A slow cooker is great to have on hand if you love cooking meats and beans – I use it to cook things that do well with long slow cooking. You can definitely pressure cook it too.
Nice Veena 🙂 looks so comforting. I have been considering whether to buy a slow cooker. What do you suggest? You do provide a stove top option but I can pressure cook these too right?
Absolutely Trupti. My mom did these in the pressure cooker too! I think the pressure cooker manual would be able to tell you the recommended time necessary for bean sprouts. But it would make it much faster for sure..! I use to make this on a stove top before I purchased my slow cooker. You have to keep an eye on it and stir often so it does not stick to the bottom. I love the slow cooker cause you can literally forget about it for hours!!
I remember when I was I child I refused to eat beans) Today, I can eat them every day! Great recipe! Will definitely make it!
Me too – I would love meat more but I did love beans…
So yummy! I use my slow cooker all the time – it’s a great labor saver when I’ve got those busy days and still want a hot meal. I’m going to try these beans!
Absolutely Noel. I love my slow cooker when I’m way too busy!!
This is similar to something that my grandmother used to make.She used to eat it with corn bread to sop up all the flavors.
Oh bread makes a wonderful combination with this. It does taste yum when soaked in bread.. Thanks Joanna.
These sound so good! A perfect side dish to winter meals, Venna.
Thank you Catherine. We have this as a main dish with rice sometimes. Comfort food for sure !
I have NEVER done this in the slow cooker. What a great idea. I love cooking with sprouts, and will have to give this a try. Such a nutritious meal for sure.
Thank you Gloria. Absolutely nutritious..
This meal looks so easy to make and I bet it is so comforting too. Perfect for the cold weather, In my latino culture beans are very important ingredient and we eat them often need to try your recipe soon.
In Indian food too we love beans very much. My mom made at least one meal a week that had beans,lentils, legumes. Great source of nutrition
What a great vegetarian option! I love all the spices and the coconut milk in it! So much flavor and good for you! Definitely will serve it over rice!!
Thank you Kathy.. We love it over rice. The coconut makes it so rich and creamy
That wedding cake sounds incredible! I’m sure that was a lot of work, so it was great planning on your part to make some dinner in your slow cooker. I’ve never actually had bean sprouts like this, so I’ll have to give it a try!
Bean sprouts become really soft and tender in the slow cooker and work great for long busy days like this.